Monday, 16 December 2013

Pear & amaretti tartlets

Today I'm giving you another wonderfully fantastic cake recipe which has been a staple on my dessert menu list for well over 15 years now (and I made it again yesterday for a pre-Christmas Sunday lunch with friends):

It's from the great New Zealand chef Peter Gordon's first book The Sugar Club Cookbook and not only does it taste divine, it also looks so "professional" that it could easily grace the poshest patisseries in Paris - yet it is SO easy to make:

Pre-heat the oven to 180°C/160°C fan oven.
Peel and core the pears and cut into halves or quarters.
Line a 30cm round baking tin/4 loose-bottomed tartlet tins (10-12 cm) with baking paper. Line with the pastry and then again with baking paper, fill with baking beans (or dried pulses/rice) and cook for 5-10 mins until golden brown.
In a food processor, pulse the butter, sugar, biscuits and almonds into a paste for 45 secs.
Add the rest of the ingredients and pulse again for 30 seconds.
Spoon the mixture into the (cooled) pastry shell(s).
Place the pears around the base, pressing them into the mixture.
Bake for ca 40 mins (25-30 for the individual tartlets).
Serve with vanilla ice cream or whipped cream.

About Me

I'm passionate about easy, tasty and affordable home cooking! I'm also a mother of two and I live in Brussels, Belgium. I'm a keen and enthusiastic home cook with a vast repertoire of "tried-and-tested" dishes - all easy to make and delicious to eat. I'm also a passionate bargain hunter and can often be found lurking in the aisles of Lidl and Aldi sniffing out their foodie treasures...